动态超高压改性芒果皮渣膳食纤维对果酱流变特性的影响

黄晓兵　廉凤丽　黄志连　李积华　周伟　刘飞　林丽静　王飞　李翔敏

摘  要：本研究以芒果皮渣為研究对象，采用动态超高压技术处理芒果皮渣膳食纤维，研究其粒度、膳食纤维含量以及添加了该膳食纤维对果酱流变特性的影响。结果表明：超高压改性提高了芒果皮渣膳食纤维的溶解性;随着压力的增大，膳食纤维粒径先增大后减小再增加，120 MPa时粒径达到18.218 μm。流变特性研究发现，芒果皮渣膳食纤维/果酱复配体系为非牛顿流体，具有假塑性流体特征;果酱粘度随着剪切速率的增大而减小，存在明显的剪切稀化现象;动态粘弹性测试结果表明，果酱复配体系的贮能模量（G′）与损耗模量（G′′）均随角频率的增加而呈上升趋势，损耗正切值也随着压力的增加而增加，在150 MPa时流体性质最明显。

关键词：芒果皮渣;超高压;膳食纤维;流变特性

中图分类号：S667.7      文献标识码：A

Effect of Mango Peel Dietary Fiber Modified by Dynamic Ultrahigh Pressure on The Rheological Characteristics of Mango Fruit Jam

HUANG Xiaobing1，2， LIAN Fengli1，2， HUANG Zhilian3， LI Jihua1，2*， ZHOU Wei1，2， LIU Fei1，2， LIN Lijing1，2， WANG Fei1，2， LI Xiangmin4

1. Key Laboratory of Tropical Crop Products Processing of Ministry of Agriculture and Rural Affairs / Agricultural Products Processing Research Institute， Chinese Academy of Tropical Agricultural Sciences， Zhanjiang， Guangdong 524001， China; 2. Hainan Key Laboratory of Fruit and Vegetable Storage and Processing， Zhanjiang ， Guangdong 524001， China; 3. College of Food Science and Technology， Huazhong Agricultural University， Wuhan， Hubei 430070， China; 4. School of Life Science and Technology， Lingnan Normal University， Zhanjiang ， Guangdong 524001， China

Abstract： In this study， the mango peel dietary fiber was treated with dynamic ultrahigh pressure technology， and the effects of grain size， dietary fiber content and the addition of dietary fiber on the rheological properties of jam were studied. The results indicated that the solubility of the dietary fiber could be improved by ultrahigh pressure modification. With the pressure increased， the particle size of dietary fiber increased first， then decreased， and finally increased. The particle size reached 18.218 μm at 120 MPa. Rheological characteristics results showed the dietary fiber/jam compound system was non-Newtonian fluid， with the characteristics of pseudoplastic fluid. The viscosity of the jam mixed with dietary fiber decreased with increasing in shearing rate， and the jam was obviously a shear thinning flow. The dynamic viscoelastic property results indicated the storage modulus （G′） and the loss modulus （G′′） of the jam compound system increased when the angular frequency was on the rise. Its loss tangent also increased with the increase of treatment pressure， ultrahigh pressure treated at 150 MPa could effectively enhance the fluid properties.

Keywords： mango peel; ultrahigh pressure; dietary fiber; rheological behavior

DOI： 10.3969/j.issn.1000-2561.2021.03.036

芒果（Mangifera indica）原產印度，是漆树科（Anacardiaceae）芒果属（Mangifera） 热带常绿乔木，其果实肉质细腻、口感香甜，素有“热带果王”之美称。近年来，我国芒果初级加工品正在向机械化、标准化和优质化发展，加工种类逐渐增加，加工规模日益扩大[1]，然而，由于缺乏科学的加工技术，加工过程中产生大量的芒果皮渣被随意丢弃，不但污染环境，而且造成资源的浪费。芒果皮富含膳食纤维，芒果皮中总膳食纤维可高达60%以上，是丰富的膳食纤维资源[2-3]。研究表明，膳食纤维在保持消化系统健康[4]、预防冠心病[5]、降血脂[6]、预防心血管疾病[7]、抗癌[8]、降血糖[9]及抗炎[10-11]等领域中越来越受到重视。……